Diabetic Almond Macaroons
Description
These Diabetic Almond Macaroons are a light, airy treat perfect for those watching their sugar intake. Made primarily from whipped egg whites, wheat germ, and a touch of regular sugar, they offer a satisfying crunch without the heaviness of traditional coconut macaroons. The almond extract provides a classic, aromatic sweetness that pairs beautifully with the nutty undertones of the wheat germ. Ideal for afternoon tea, holiday parties, or as a guilt-free dessert option, these cookies are simple to prepare and bake until perfectly crisp. They store well in an airtight container, making them a convenient snack for any time of day.Ingredients
Directions
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Preheat your oven to 325&# 194;°F (165ðC).
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Line a baking sheet with parchment paper or silicone mat.
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In a clean, dry mixing bowl, beat the egg white on low speed until it becomes frothy.
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Increase mixer speed to high and beat until stiff peaks form.
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Gradually add the sugar while beating on high speed until fully incorporated.
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Stir in the almond extract and gently fold in the wheat germ until just combined.
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Drop the mixture by rounded 1/2-teaspoon mounds onto the prepared baking sheet, spacing them about 1 inch apart.
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Place in the oven and immediately reduce the temperature to 200ðF (95ðC).
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Bake for 1 hour until the macaroons are dry and crisp.
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Turn off the oven and leave the cookies inside with the door closed to cool completely.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 51.6kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 11.8g4%
- Dietary Fiber 0.6g3%
- Sugars 6.0g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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